We’re in for a blustery weekend, hooray! Great weather for this scrumptious dish…
Recipe of the Week: Turkey Kielbasa with Sauerkraut
1-1/2 lbs. turkey kielbasa
1 large onion, thinly sliced
1-1/2 lbs. sauerkraut (in a jar)
3/4 c. chicken broth
2 tbs. Grey Poupon Country Dijon Mustard
1/4 tsp. allspice
1. Slice kielbasa into 1/2″ rounds.
2. Rinse sauerkraut briefly and thoroughly drain.
3. Place kielbasa in large, heavy skillet over medium heat. Stir until sausage is lightly browned, about 10 minutes. Remove with slotted spoon to paper towels to drain.
4. Stir in onion. Saute until wilted, about 5 minutes.
5. Add sauerkraut, broth, mustard, and allspice and stir together. Heat to boiling.
6. Stir kielbasa into sauerkraut mixture, then transfer to deep 12″ baking dish. Cover tightly with aluminum foil.
7. Bake at 350F for 20 minutes or until juices are bubbling. Remove from oven and let stand for 5 minutes.
8. Heap a couple spoonfuls atop some buttery mashed potatoes. Mouth-watering good!
Thought of the Week: I remember when Halloween was relished by all, when it was the funnest time of year for children. Then dangerous candy showed up somewhere and everything changed; kids suddenly weren’t safe without chaperones. For the past three decades, Halloween has been toned down to fall festivals and Octoberfests. House-to-house trick-or-treating has been denied to millions of children because of urban legends and myths; they are carefully monitored at church, school, and/or community events and limited to ringing doorbells of relatives and dear friends. For too many, “Halloween,” “witches,” and “magic” have become evil words, no longer suitable for school. What a bunch of hooey!…Then again, much has changed since I was a trick-or-treater.